4.
Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges.

From the Test Kitchen*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:

To soften tortillas, place tortillas between paper towels. Microwave on 100 percent power (high) for 30 to 40 seconds.

Nutrition Facts
(Pumpkin, Bean, and Chicken Enchiladas)

Servings Per Recipe 4,

cal. (kcal) 357,

Fat, total (g) 8,

chol. (mg) 54,

sat. fat (g) 3,

carb. (g) 44,

Monosaturated fat (g) 3,

Polyunsaturated fat (g) 2,

Trans fatty acid (g) 0,

fiber (g) 12,

sugar (g) 5,

pro. (g) 28,

vit. A (IU) 164,

vit. C (mg) 8,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 9,

Pyridoxine (Vit. B6) (mg) 1,

Folate (µg) 28,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 465,

Potassium (mg) 529,

calcium (mg) 222,

iron (mg) 4,

Vegetables () 1,

Starch () 3,

Lean Meat () 3,

Fat () 1,

Mark as Free Exchange () 0,

Carb Choice () 3,

Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.« Back to Recipe